Satisfying Slow Cooker Chicken Vesuvio

Moist and meaty chicken thighs, along with red potatoes are cooked low and slow in a white wine caper sauce for this Italian classic of Slow Cooker Chicken Vesuvio.

Sometimes when I have an idea for a recipe or method I need to make it without delay! That was the case for this Slow Cooker Chicken Vesuvio. So much so that I asked my husband to please go to the market and pick up some chicken thighs, because I didn’t have the time to wait for the ones I had in the freezer to thaw. Thanks, honey!

Since I forgot to specify boneless, skinless chicken thighs (the kind I normally use), my hubby picked up bone-in, skin on chicken thighs. Since I had no room to complain (he was nice enough to go to the store for me), and since I really wanted to give my idea for Slow Cooker Chicken Vesuvio a try right away, the bone-in, skin on chicken is what I used, and how I wrote the recipe. If however, you prefer boneless, skinless chicken thighs, go right ahead and use them. You don’t need to alter the recipe one bit. Please continue with the same instructions written in the recipe.

Traditionally, chicken Vesuvio is made with bone-in, skin on chicken, so my husband was correct in his purchase. Since I’m not a big chicken skin eater (unless it’s fried and crispy), I remove it before eating. In this recipe, the skin will help to add extra flavor to the sauce and potatoes, and the bones will add extra flavor to the meat itself. Whether you’re using skin-on or skinless chicken, the step you don’t want to neglect is the browning of the chicken before adding it to the cooker. That’s the step that without a doubt will add great depth and amazing flavor, and the one that will make your Slow Cooker Chicken Vesuvio a standout!

Here’s how to make it:

In a large skillet over medium/high heat, brown the chicken thighs on both sides, working in two batches. Cut three pounds of red potatoes into 2″ chunks and layer the browned chicken and potatoes in a large (8 quart) slow-cooker.

Season the layers of potatoes with salt and pepper to taste, and top the final layer of potatoes with 1 jar (3.5 ounces) of capers. Reduce the heat in the skillet to low and add 3/4 cup of white wine.

Add 2 cups of chicken broth to the skillet, making sure to scrape up the browned bits from the bottom of the pan. Stir in dried thyme and butter.

Pour the pan sauce over the potatoes and chicken in the cooker. Cover and cook on low for 8 hours. Right before serving, add fresh lemon juice and stir.

Use a slotted spoon to remove the chicken and potatoes from the cooker. Serve and enjoy.

This Italian favorite of Chicken Vesuvio is a dish that worked very well for the slow cooker. If you can spare 15 minutes in the morning to prepare the chicken and then nestle everything in the cooker, by the time you get home in the evening, you’ll swear you’re eating dinner at a fancy Italian restaurant. But it’s one where you can visit while wearing your pj’s if you’re so inclined. LOL

If there is ever anything I can paint for you, from glassware to fabrics, please don’t hesitate to send me an email: info@kudoskitchenbyrenee.com , or visit my shop on Etsy, Wazala, or my new location Kudos Kitchen Paints. Custom orders are always welcome, and I will happily paint and design from any photo, description, or request you send my way.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!

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Renee Goerger

Hi! I’m Renée! Thanks so much for visiting me here in my Kudos Kitchen, where I like to inspire you with delicious family-friendly dishes which are easy to prepare as well as being a feast for your eyes, and your taste buds!

Renee, I am drooling all over my laptop as I look at your images! Just – wow! What an amazing dish! The fact that I haven’t had chicken in, um, years? Doesn’t help! I’ll be sharing this with all my meat eating friends as I know they would absolutely love it!

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